Roasted Root Vegetables in Berriyaki Sauce

INGREDIENTS:

1-2 pounds multi colored carrots 

1 pound of parsnips 

1 medium red onion

4 T olive oil

3-4 T Berriyaki Sauce

2 sprigs of fresh thyme

salt and pepper to taste

TO DO:

• preheat oven to 400 F

• clean and peel vegetables

• rough cut into desired shape

• place carrots, parsnips and onion in bowl and toss with olive oil, salt and pepper

• line a baking sheet with parchment or foil and place vegetables in a single layer

• roast 35-45 minutes or until vegetables are cooked and lightly brown

• Drizzle with Berriyaki Sauce and toss

• add dried or fresh  thyme or any desired herbs and serve